K-J Recipe: Gluten-Free Red Velvet Cake
It’s February and Valentine’s Day is just around the corner! This is a special day to give unconditional love to your sweetheart and here is a scrumptious Gluten-Free Red Velvet Cake that you can make for your true love. This moist cake has great complexity of vanilla and butter that will pair perfectly with our Late Harvest Chardonnay.
Gluten-Free Red Velvet Cake
Makes two (8×3-inch) loaves or one (10-inch) round
- 2½ cups white rice flour
- 1½ cups granulated sugar
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1 tsp. + ¼ tsp. cocoa powder
- 1 cup rice oil
- 1 cup buttermilk
- 2 eggs
- ¼ tsp. vanilla extract
- 2 tsp. red food coloring
Preheat oven to 325⁰F. In the bowl of an electric mixer fitted with the paddle attachment, add dry ingredients and mix thoroughly. In a medium size bowl, combine oil, buttermilk, eggs and vanilla; mix well. Turn mixer on low speed and add wet ingredients in a steady stream. Once the ingredients have come together, add the red food coloring. Separate the batter into two loaf pans or one (10-inch) round pan that has been greased and lined with parchment paper.
Bake for 30 minutes or until a cake tester comes out clean. Let cool for 1 hour before icing.
Cream Cheese Frosting
- 3 cups cream cheese, at room temperature
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 cup coconut flakes, for garnish
In the bowl of an electric mixer fitted with paddle attachment, beat cream cheese until softened. Add powdered sugar and vanilla and mix well. Using an off-set spatula, spread the frosting over the cake and garnish the sides with coconut flakes.
Pair with K-J Merlot & your sweetheart.
Happy Valentines Day, #KJFriends!